This fresh cucumber and beet salad is a vibrant mix of colors and flavors! Crisp cucumbers and sweet, earthy beets come together with a tangy dressing that makes it a real treat.
It’s super easy to make and perfect for any meal. I love how it adds a pop of freshness to my dinner table. Plus, it’s a great way to sneak in some extra veggies! 🥗
Key Ingredients & Substitutions
Cucumbers: Fresh, crisp cucumbers are essential for this salad. English cucumbers work great since they are less bitter and have fewer seeds. If they’re not available, you can use regular cucumbers but peel them for a better texture.
Beets: Cooked beets add earthiness. You can buy them pre-cooked for convenience, or roast your own. If you’re short on time, pick canned beets, just make sure to rinse them to reduce the acidity.
Red onion: This ingredient gives a sharp bite. You can also use green onions for a milder flavor, or even skip them if you prefer a sweeter salad.
Fresh herbs: I love using parsley for a fresh note. If you want to mix it up, try dill or mint, which pair nicely with beets!
Dressing: Olive oil and vinegar make for a classic dressing. For a different taste, swap in lemon juice or balsamic vinegar instead of apple cider vinegar, and use agave syrup if you prefer a vegan option!
How Do I Get the Best Flavor from My Salad?
The key to a delicious salad, especially with cucumbers and beets, is letting it sit for a bit after dressing. This resting time allows the veggies to soak up the tangy dressing. Here’s how to maximize the flavor:
- After tossing, let your salad sit for 10-15 minutes at room temperature. This helps the flavors develop.
- If you have leftovers, store them in the fridge but eat within a day for the best freshness.
- Always taste your dressing before adding it to the salad and adjust salt, sweetness, or acidity to your liking!
Fresh Cucumber and Beet Salad with Tangy Dressing
Ingredients You’ll Need:
For the Salad:
- 2 medium cucumbers, thinly sliced
- 2 medium cooked beets, peeled and diced or thinly sliced
- 1/4 cup red onion, thinly sliced (optional)
- 2 tbsp fresh parsley, chopped (optional)
For the Tangy Dressing:
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar or white wine vinegar
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This refreshing salad takes about 10 minutes to prepare if you’re using cooked beets. If you need to cook fresh beets, plan for an additional 30-40 minutes to boil or roast them. After mixing, let the salad rest for 10–15 minutes, so the flavors can blend beautifully!
Step-by-Step Instructions:
1. Prepare the Beets:
If you’re using fresh beets, wash them, then boil or roast until they’re tender. This usually takes around 30-40 minutes. Once cooked, allow them to cool, peel them, and then cut them into bite-sized pieces or thin slices. If you’re using pre-cooked beets, skip this step!
2. Mix the Vegetables:
In a large bowl, combine the sliced cucumbers, your prepared beets, and if you’re using them, the thinly sliced red onion and chopped parsley. This will create a colorful base for your salad!
3. Make the Tangy Dressing:
In a small bowl or jar, whisk together the olive oil, apple cider vinegar (or white wine vinegar), honey (or maple syrup), Dijon mustard, and a pinch of salt and pepper. Mix until all ingredients are well combined and the dressing has a smooth consistency.
4. Combine Everything:
Pour the tangy dressing over the cucumber and beet mixture. Gently toss everything together with a large spoon until all the veggies are evenly coated with the dressing.
5. Let It Rest:
For the best flavor, let the salad sit for about 10–15 minutes before serving. This resting period allows the flavors to meld together, enhancing the overall taste.
6. Serve and Enjoy:
Enjoy your vibrant cucumber and beet salad either chilled or at room temperature. It’s a fantastic side dish that’s both refreshing and nutritious!
Bon appétit!
FAQ for Fresh Cucumber and Beet Salad with Tangy Dressing
Can I Use Fresh Beets Instead of Cooked Ones?
Absolutely! If you choose to use fresh beets, simply roast or boil them until they’re tender. This usually takes about 30-40 minutes. Once cooked, let them cool, peel, and slice or dice them before adding to your salad.
Can I Make the Salad Ahead of Time?
Yes, you can prepare the salad a few hours in advance! To maintain freshness, keep the dressing separate until you’re ready to serve. This way, the cucumbers won’t get overly soft. Just add the dressing right before serving!
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2-3 days. However, for the best taste and texture, try to eat it within a day. Remember to stir it gently before serving again, as some dressing may settle at the bottom.
What Variations Can I Try?
Feel free to customize the salad! You can add ingredients like avocado, feta cheese, or nuts for extra flavor and crunch. Fresh herbs like dill or mint can also add a delightful twist!
